Category: One pot meal

Chicken Paprikash

Chicken, One pot meal

I made this Monday night. It was very yummy! I adapted an old Cooking Light Recipe with what I had. I added over rice, but you could use pasta, mashed potatoes, or even polenta.

Ingredients
1 tablespoon canola oil
1 pound chicken cutlets cut in to pieces—— (I used thighs)
1 cup prechopped onion
1 cup thinly sliced red bell pepper—— (I used red, orange, and yellow)
1 1/2 teaspoons bottled minced garlic—-(I used fresh chopped garlic- 3 cloves)
1/4 cup of whipping cream
1 tablespoon paprika
1 tablespoon tomato paste
1 teaspoon caraway seeds
1/2 teaspoon salt
1/4 teaspoon black pepper
1 (14.5-ounce) can diced tomatoes, undrained
Preparation

Heat canola oil in a large nonstick skillet over medium heat. Add chicken; cook 5 minutes or until browned, stirring occasionally. Remove from pan, and keep warm.
Add onion, bell pepper, and garlic to pan; sauté 4 minutes or until tender. Return chicken to pan. Stir in cream and remaining ingredients; cover and simmer 5 minutes or until chicken is done and sauce is slightly thick.
Judy Lockhart, Cooking Light
DECEMBER 2005

I forgot to take a picture…so here is the one from the recipe.
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Chicken and Ragu Sauce

Chicken, Leftovers/ Freezer Meals, One pot meal

This sauce has been taunting me from the freezer. EVERYTIME I OPEN THE FREEZER!!!!I made this Ragu sauce with some pork ribs a few weeks ago. Every time I saw it in the freezer, I was transported to my first taste of this amazing sauce. It was when I was cooking in the kitchen and tasted it before anyone else to make sure the flavor and seasoning were right. Heaven.

https://funfoodiefamily.com/2013/09/02/pork-rib-ragu/
I had a bunch of leftover sauce that I froze for future use. This thick sauce has a deep rich flavor and leaves a bit of a kick in the back of your throat. It is good with any type of meat, and you can serve it with any type of starch; rice, pasta, potatoes, polenta, etc. Veggies are optional, but you better not leave out some crusty bread for dunking!

p.s. I made mine with white rice. I cooked it with chicken stock instead of water. Read my fool proof French rice recipe as well as my Ragu recipe in the link above. Always add butter at the end. Oh, to both things. To all things.

I have more sauce and rice left over. My lunch idea is a nice thick soup with rice (plus a few bits of chicken leftover). Breakfast will be a bowl of the sauce with a couple of runny eggs. EEEKKKKK! Doesn’t that sound AMAZING! Pictures soon!

Chicken and Ragu Sauce
I had some chicken breasts that I seasoned and browned on both sides. Then I added them to the sauce for 45 minutes at a slow simmer to let them finish cooking.
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Pork Rib Ragu

Leftovers/ Freezer Meals, One pot meal, Pork

It is almost fall, which means it is time to think about making some stews, braised meats, and soups. I love my fresh veggies, fruits, and lighter foods in the summer, but there is something about preparing a dish all day that makes me feel all warm and fuzzy. A neighbor gave us some baby back ribs the other day, and I have been thinking about them all week. I looked through my cabinets and fridge and decided to make a pork rib Ragu.

A Ragu is a meat based sauce and something that I have made a few times before. Once it was a Ragu with short ribs, so I knew I wanted to prepare it in a similar way. I pulled out my handy Dutch Oven and browned up my ribs in a bit of oil. Make sure you add plenty of salt and pepper! 019030

I took out the ribs and added a pat of butter. Then I added sliced onions and peppers. Salt and pepper again.
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Then I added these; 021 1 can of tomato sauce, diced tomatoes, crushed tomatoes, 3 cans green chilies(whole and then rough chop or can use sliced if you have it), a few cloves of garlic, and a couple squishes of tomato paste. I buy the tube. It lasts a long time, and you don’t forget about it in the back of your freezer. Don’t forget to add 1/2 a bottle of red wine. Also, add 1 bay leaf and a heaping tablespoon of sugar.
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Cook for about 10-15 minutes, then add the meat back in. Cover and cook on low until the meat is falling off the bone…3-5 hours stirring every hour or so. When it is done, take out the meat, add a pat of butter and let cook for about 10 minutes. Then add back in your meat.
You will probably end up with a lot of leftover sauce. This will come in handy. Freeze it…

I cooked some yellow rice to go with it. I ignored the directions on the back. Recently, I watched a French cooking show that gave a great tip for cooking rice. Apparently the French don’t really eat a lot of rice, because they hate measuring and don’t want the fuss. So, they cook it like pasta. So I have been doing that ever since (except Risotto). Turns out great each time! Add a pat of butter at the end. Delish!

Add a veggie and some crusty bread! Hope you make this and enjoy!
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Easy morning frittata

Breakfast and Brunch, Eggs, One pot meal

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I love frittatas. You can put anything in them. You can add leftover veggies, meats, cheeses; you can add any flavor combination you like. I added sliced onions and mushrooms and softened them up a bit. Then I added some sliced ham to warm it through. Then I added them to 6 whisked eggs and poured them back in the pan. Finally, I added sliced kalimata olives and goat cheese to the top. I cooked it on the stove top for a few minutes until the bottom is set. Then I put it in the oven on broil until the top was done, about 3 minutes. This was a great combination!

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